Deep Dish Double Crust Caramel Apple Pie
Deep Dish Double Crust Caramel Apple Pie

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, deep dish double crust caramel apple pie. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Deep Dish Double Crust Caramel Apple Pie is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Deep Dish Double Crust Caramel Apple Pie is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have deep dish double crust caramel apple pie using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Deep Dish Double Crust Caramel Apple Pie:
  1. Prepare 2 refrigerated pie crusts
  2. Make ready 2 can apple pie filling
  3. Take 1/3 jar caramel topping
  4. Prepare 1 tbsp milk or cream - for top crust
  5. Make ready sugar and cinnamon - for bottom crust
Instructions to make Deep Dish Double Crust Caramel Apple Pie:
  1. Preheat oven to 425°F. Allow pie crusts to warm to room temp while oven is heating.
  2. Gently unroll one crust into ungreased pie dish (glass is best). Sprinkle bottom of crust with cinnamon and sugar (this helps the bottom crust brown/crisp better)
  3. Fill pie crust with 2 cans apple pie filling or as much as you can fit evenly into the crust.
  4. Spoon caramel by small spoonfuls over top of filling. Don't use too much or the pie will be runny and the caramel will overpower the apples.
  5. Gently unroll remaining crust over top of filling. Trim excess dough and crimp the edges of the two crusts together with your fingers. Cut three steam slits in top crust.
  6. Brush cream/milk liberally over top crust - a milk wash will give you a beautifully browned crust.
  7. Bake pie for 50-55 minutes, covering edges of crust with foil the last 20-25 minutes to prevent over browning. Let pie rest one hour before serving - best served warm with vanilla bean ice cream.

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